Pineapple - Chicken Teriyaki

This chicken teriyaki builds its marinade from a mix you don’t often see together: soy sauce, molasses, brown sugar, pineapple syrup, apple cider vinegar, garlic, and sauterne wine. The molasses adds a dark, bittersweet depth that regular teriyaki sauce can’t touch, while the pineapple syrup contributes natural sweetness and acidity that tenderizes the chicken breasts during the marinade.

The chicken and pineapple slices soak together in the fridge for several hours, so the fruit flavor works its way into the meat. On the grill, frequent basting with the reserved marinade builds up a sticky, caramelized glaze layer by layer. Each brush adds more sweetness that chars slightly over the coals.

Don’t forget to grill the pineapple rings too. A few minutes per side gives them those gorgeous grill marks and caramelizes the natural sugars into something that tastes almost like candy. Two slices per breast is the perfect ratio of sweet to savory.

Pro Tips

• Marinate for several hours, not just 30 minutes. The soy sauce and vinegar need time to penetrate the chicken and the flavors need time to meld.
• Baste frequently while grilling. The sugar in the marinade burns if left too long between basting, so keep brushing every few minutes.
• Grill over hot coals, not a raging inferno. You want caramelization, not char. Medium-hot coals give the best result.

Variations

• Fresh pineapple: Use fresh pineapple rings instead of canned and make a quick syrup by reducing pineapple juice with sugar.
• Thigh swap: Bone-in chicken thighs hold up even better on the grill and stay juicier than breasts.
• Rice bowl: Slice the grilled chicken and pineapple over steamed rice, drizzle with extra warmed marinade, and top with sliced scallions for a teriyaki bowl.